Ina Garten Chocolate Fudge Cake Recipe – Moist Chocolate Cake with Ganache Frosting
Ina Garten’s Chocolate Fudge Cake is the ultimate indulgence for chocolate lovers. This rich, moist cake features a deeply chocolatey crumb made with cocoa powder, buttermilk, and sour cream, then topped with a velvety ganache frosting made from semisweet chocolate and heavy cream. Whether you're celebrating a birthday, holiday, or simply craving a luxurious dessert, this cake delivers bakery-level results with simple ingredients. Elegant, crowd-pleasing, and easy to make, it’s a Barefoot Contessa classic that never disappoints.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Whisk and spatula
- Measuring Cups and Spoons
- Sifter
- Wire cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (sifted)
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup sour cream
- ½ cup brewed coffee (cooled)
- 1 cup unsalted butter (room temp)
- 1½ cups granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
For Ganache or Buttercream:
- 12 oz semisweet chocolate (chips or chopped)
- 1 cup heavy cream
- 2 tbsp unsalted butter (optional for shine)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
- Cream butter and sugars until light and fluffy (3–5 minutes).
- Add eggs one at a time, then mix in vanilla.
- Whisk dry ingredients: flour, cocoa, baking soda, baking powder, salt.
- Combine wet mix: buttermilk, sour cream, and coffee.
- Alternate additions: Add dry and wet mixtures to butter mixture in thirds, starting and ending with dry. Mix gently until just combined.
- Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks. Chill layers before frosting.
- Make ganache: Heat cream until just simmering. Pour over chocolate and let sit 2 minutes. Stir until smooth. Add butter for extra gloss.
- Frost cake: Spread ganache between layers and over top and sides. Let set before slicing.
Notes
- Use Dutch-processed cocoa for a smoother flavor.
- Always sift cocoa to avoid lumps.
- Room-temperature ingredients ensure better texture.
- Coffee enhances chocolate depth—don’t skip it.
- Chill cake layers before frosting for cleaner assembly.
- For cupcakes: bake 18–22 minutes. For sheet cake: use 9x13 pan and bake 35–40 minutes.
- Store frosted cake at room temp for 2 days or refrigerate for up to 5 days.